Cranberry Orange Muffins

Cranberry orange muffins are one of my favorites. They mix sweet and tart in just the right proportion to create a perfect breakfast treat or snack that isn’t too rich. And because the recipe uses fresh cranberries and orange juice, they’re healthier than a lot of muffin options. 🙂 I especially love to make and freeze them (after eating a couple out of the batch), so I can pull them out when I have guests in town … especially for the holidays.

Zesting Advice

This muffin recipe calls for fresh orange zest and fresh-squeezed orange juice. I used a regular old grater for years to zest citrus, and then I finally bought a microplane zester. What a difference! It makes zesting much easier and soooo much faster. The $15 was well worth it!

If you want to try this recipe for cranberry orange muffins but don’t have fresh oranges on hand, OJ from your frig and orange zest from your spice cabinet will work too.

Another tip – I use the fresh juice from the orange I zest, but that doesn’t always yield the full 3/4 cups needed. If you’re short, top if off with OJ from your frig. One time, I was out of OJ and was short, so I improvised by adding a little water and 1 tsp of triple sec to get to the 3/4 cup of liquid.

Make Ahead to Make Life Easier

Nothing beats a freshly buttered muffin, not long after it’s come out of the oven. But if you want to make these ahead of time for guests or your family’s weekday breakfast,  you can bake ’em, freeze ’em and then thaw ’em when you need them! I like to pop them in the oven (or toaster oven) for a minute before serving, to get them warm and fill the kitchen with their aroma.

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Print Recipe

Cranberry Orange Muffins

Orange and cranberry were meant for each other in these delicious cranberry orange muffins that are perfect for breakfast or snacking. They're kid-friendly too and are sure to impress any house guest!

Course

Breakfast

Cuisine

Dairy-Free

Servings

muffins

Ingredients

• 1 1/2 tsp fresh orange zest
• 3/4 cup fresh orange juice
• 1 cup cranberries
• 1 Tbsp sugar
• 2 cups flour
• 3/4 cups sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 1 egg
• 1/4 cup canola oil
• extra sugar to sprinkle

Course Breakfast Cuisine Dairy-Free Servings muffins Ingredients 1 1/2 tsp fresh orange zest 3/4 cup fresh orange juice 1 cup cranberries 1 Tbsp sugar 2 cups flour 3/4 cups sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 1/4 tsp cinnamon 1 egg 1/4 cup canola oil extra sugar to sprinkle

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Zest the orange (you only want the orange part of the peel, none of the bitter white rind beneath it).

   
3. Cut the same orange in half and juice it into a measuring cup. You need 3/4 cup. If the orange doesn't produce enough juice, add OJ from your frig until you have 3/4 cup.

   
4. Add 1 cup of cranberries to the orange juice; then add the orange zest and 1 Tbsp of sugar. Stir. Let sit while you mix the other ingredients.

   
5. Combine all the dry ingredients and mix well.
6. Add the egg and oil; stir.
7. Add the orange juice and cranberry mixture and stir well.
8. Spray your muffin pan with nonstick spray.
9. Fill each muffin tin about 2/3 full.

   
10. Sprinkle some sugar on top of each muffin.
11. Bake for 15 minutes at 375.
12. Let cool until warm, not hot.

    
13. Enjoy!!